I usually make it with hijiki seaweed rice, but this time, I used leftover takuan.If you set aside the abura-age to cool, the flavor will soak in well. For 10. Recipe by Annchann

I experimented with cooking aburaage easily in the microwave.Microwave ovens vary, so please adjust the cooking times accordingly. The aburaage (thin fried tofu) will absorb flavors better if you get rid of the surface oil, but you can skip that step and they'll still be fine. They open up easier if you roll over them with a pestle or similar, but you don't have to do that either. For 10 inarizushi. Recipe by Kirarinagareboshi

I always used to make inari sushi with yuzu when I lived in Japan. I made it for the first time in ages using frozen yuzu peel, and my family loved it.You can add yuzu juice to sushi vinegar if you like to make it very fragrant, but just adding frozen yuzu peel is fine. For 2 rice cooker cups worth of sushi rice. Recipe by Cookie shiasu

Inarizushi is about as simple as sushi gets. They're basically just little pockets of fried tofu filled with rice. You can find the wrappers at most Asian grocery stores. Very tasty. It's common to season and prepare the rice as for sushi, but I usually leave it plain because the store bought wrappers are highly sweetened themselves. Always wanted to try making the pockets from scratch, but the process is pretty complicated. Someday I guess.

I have always had this inarizushi at home. It's a flavor passed on from generation to generation. The first time when I made it, I had no idea what I was doing, and cooked the tofu skin for hours...and decided I would never make it again because it is troublesome. Once, I went home for lunch, and my mom asked if I would like inarizushi since there was leftover rice, and I was shocked to find out that it was something that could be done so easily. I wished I had know that before... I was so happy to have learnt that from her.Tip 1: Set aside the fried tofu skin for a while after simmering. The flavor seeps in, so it's best to set it aside while the rice is still cooking. If the rice is already done, at least leave the tofu skin until it is cool.Tip 2: If you want juicy inarizushi, you must make sure to not squeeze out the broth too hard. I have failed once because I squeeze it too hard (￣∀￣;)Note: I use light brown sugar. If you use caster sugar, adjust the sweetness accordingly. For 10. Recipe by Anzuiro

This is a favorite recipe in our house. It's always served with multiple ingredients. I was surprised when I tried it for the first time with no ingredients except for sesame seeds so now that's what I do when I can't be bothered to make something too complex.Be sure to let the aburaage boil sufficiently so that the texture will be juicy and soft. For 10 pieces. Recipe by Konokonomanma

Sometimes I get sudden cravings for Inarizushi!!Neither strong flavour nor weak flavour will work for aburaage. I settled on this recipe after several tries.Mixing white rice and sweet sticky rice, then cooking until still a bit firm will make more delicious sushi rice. (Cook using the normal amout of water for the white rice, when you are using 180 ml of white rice and 1 tablespoon of sweet sticky rice.) Recipe by Chococo@Tokyo

My friend confirmed with me that she got this recipe from a very old cookbook for Japanese dishes. This aburaage tastes wonderful although it only requires the simplest ingredients. I'm quite lazy, and yet I stopped buying aburaage for inarizushi after I learned this recipe.I've omitted the steps to strain the oil from the aburaage. Make sure to do it if it bothers you. You only use the minimum ingredients when making 8 sheets. So, once the mixture boils and the ingredients melts, turn the heat very low and let the seasonings soak into the aburaage. Take care not let it burn. Recipe by Suppaiko

Inarizushi is our traditional food. It looks colorful by putting eggs and chicken soboro on the top. Soboro is ground meat cooked with seasonings such as Soy Sauce and sugar. It's good recipe when you treat the guest to a delisous meal.

I asked my grandma how to make these.The key is to briefly boil the sushi vinegar!! My grandma uses good vinegar, so she adds in only a bit of sugar to accompany the vinegar. I only have cheap vinegar, so I added sugar into the vinegar at a 2:1 ratio. For 20 pieces. Recipe by coco0802

My children requested that I make them a Duffy charaben, and I already had the inarizushi skins.The size of the circle-shaped cutter is important. If you don't have a cutter that is the perfect size, cut the cheese out with a toothpick. Recipe by momo**

I had leftover braised hijiki, so I mixed it into sushi rice and made inarizushi!My daughter doesn't like hijiki, but it must be the magic power of inarizushi, she really enjoyed them.The abura-age tears easily, but you won't tear it if you take your time to stuff the sushi rice inside. Recipe by Ai no setsuyaku recipe